Tuesday, December 23, 2008

Peppermint Cake

I LOVE this recipe. I sent it in for the WC Nesties holiday sweets exchange. Can't wait until the other Nestie tries it...and I hope she likes it!

Peppermint Cake

This recipe comes from my favorite Food Networker, Paula Deen. It can be found in the November/December 2008 issue of Cooking with Paula Deen.


-1 cup butter, softened
-2 cups sugar
-4 large eggs, separated
-1/2 teaspoon peppermint extract
-3 cups all-purpose flour
-2 teaspoons baking powder
-1/4 teaspoon salt
-1 1/4 cup heavy whipping cream
-1/3 cup sour cream
-1/2 cup crushed peppermint candies
-1 recipe White Chocolate Frosting


1. Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick baking spray with flour (I used three cake pans instead of two this time).
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in peppermint extract.
3. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream and crushed peppermints, just until combined.
4. In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peak forms. Gently fold into batter.
5. Spoon batter evenly into prepared pans. Bake for 26 to 28 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Wrap cake layers in heavy-duty plastic wrap and chill for at least 1 hour or up to 24 hours.
6. Using a serrated knife, cut each layer in half horizontally to make 4 layers (I did not do this since I had three layers already). Place 1 layer, cut side down, on a cake plate; spread with 1/2 cup White Chocolate frosting. Repeat procedure with remaining three layers. Spread sides and top of cake with remaining frosting.
I also garnished the top of the cake with more crushed peppermint pieces.

White Chocolate Frosting

This is the best frosting I have ever tasted.

-8 (1-ounce) squares white chocolate
-3/4 cup heavy whipping cream
-3/4 cup butter, softened
-1 teaspoon vanilla extract
-9 cups powdered sugar


1. In a medium bowl, combine white chocolate and cream. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total). Let cool completely.
2. In a large bowl, combine chocolate mixture and butter. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating until combine. Gradually add powdered sugar, beating until smooth.

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